Quality of Milk for Cheese Production on Registered Agricultural Holdings in Vojvodina

Vranješ, Anka Popović; Krstović, Saša; Kasalica, Anka; Jurakić, Želјka; Štrbac, Ljuba; Strugar, Katarina; Šaran, Momčilo

doi:10.1515/contagri-2017-0016

Cited by 5 publications

(3 citation statements)

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“…Enrichment with calcium amino acid chelate increased the fat content in the whey and reduced the concentration of fat in the cheese. The fat content in the whey varied from 0.25 g 100 g −1 (CW) to 0.60 g 100 g −1 (W40) which are in accordance with Popović-Vranješ et al [74]. Considering the lactose content in acid whey, it should be stated that adding of calcium amino acid chelate had a beneficial effect on lactose fermentation level in whey W40.…”

Section: Physicochemical Properties Of Wheysupporting

confidence: 84%

Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese

Pawlos

Znamirowska

Zaguła

et al. 2020

Foods

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Amino acid chelates are a new group of compounds approved for food enrichment, however there is no previous research using calcium amino acid chelate to enrich goat’s milk products. The purpose of this research was to evaluate the possibility of using calcium amino acid chelate to produce goat’s acid-curd cheese. In this study, four types of acid-curd cheeses from goat’s milk subjected to 85 °C/5 min treatment were produced: control cheeses—made from milk without calcium addition and cheeses from milk enriched with 30, 35 and 40 mg of Ca (in 100 g of milk) in the form of calcium amino acid chelate. Goat cheese with calcium amino acid chelate had a higher moisture content, and a lower fat content. More fat was separated with the whey. In cheeses made from the milk with calcium amino acid chelate there was no goaty taste. Enrichment with 35 mg of Ca in 100 g of goat milk increased the calcium content in cheese by 60.5% in comparison to the control sample. However, the enrichment of goat milk with 40 mg Ca (in 100 g of processed milk) increased the calcium content in cheese by only 63.29%.

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Section: Physicochemical Properties Of Wheysupporting

confidence: 84%

Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese

Pawlos

Znamirowska

Zaguła

et al. 2020

Foods

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“…Traditional cheese production in Serbia takes place predominantly in small-scale dairy operations that use either raw or pasteurized milk [5]. In general, northern Serbia is known for the production of raw milk cheeses [6], while, in the central and eastern parts of the country, such cheeses are mostly produced from pasteurized milk [7,8]. Traditional cheese production does not use starter cultures but relies on the natural microbiota, while coagulation is achieved by adding rennet [5,9].…”

Section: Introductionmentioning

confidence: 99%

Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia

Aleksic,

Udovicki,

Kovacevic

et al. 2024

Foods

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The microbiological quality of dairy products from small-scale producers in Serbia was analysed. A total of 302 dairy products [raw (n = 111) and pasteurized milk cheeses (n = 79) and kajmak (n = 112)], were collected and tested for the presence of pathogens, Listeria monocytogenes and Salmonella spp., and enumerated for Coagulase-positive staphylococci (CPS), Escherichia coli, and yeasts and moulds. None of the samples tested positive for Salmonella spp., while L. monocytogenes was recovered from one raw milk cheese and five kajmak samples. Raw milk cheese and kajmak also had higher levels of indicator microorganisms, namely E. coli and yeast and moulds. Molecular serotyping grouped L. monocytogenes isolates into serogroups 1 (1/2a and 3a) and 3 (1/2b, 3b, and 7). When exposed to eight antibiotics, L. monocytogenes isolates were mostly sensitive, with the exception of oxacillin and reduced susceptibility to clindamycin, penicillin G, and trimethoprim/sulfamethoxazole, emphasizing the importance of continuous surveillance for antimicrobial resistance. Samples that tested positive for Listeria spp. also had higher loads of indicator microorganisms, namely E. coli and yeast and moulds, suggesting lapses in hygiene practices during production. Collectively, these data emphasize the need for improved food safety and hygiene practices among small-scale dairy producers. This is crucial to reduce the microbial contamination and improve both the quality and safety of dairy products in the Serbian market.

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“…In the Republic of Serbia, about 1,500 million liters of milk is produced annually mainly in small dairy farms [1,2]. It has been estimated that about 50% of milk remains in households [3,4], which can be consumed as such or processed into products that signifcantly increase the value of milk and the proftability of dairy production [2,5,6]. Te distribution of traditionally produced dairy products is mainly performed through open markets [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak

Aleksic,

Djekic,

Smigic

et al. 2023

Journal of Food Quality

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Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due to variations in production technologies, environmental conditions, and the composition of raw milk which varies from region to region, the quality of kajmak produced traditionally in households is very inconsistent. Attempts to produce kajmak in the industry environment (dairy plants) turned out to be highly challenging in terms of achieving a uniform quality and safety of the product. In order to have a deeper insight into the quality of kajmak produced by the traditional manufacture and the industry, the main objective of the study was to investigate sensorial, physicochemical, and textural properties of kajmak produced in households and dairy plants and distributed through open markets and retail stores, respectively. A total of 36 samples of kajmak were analyzed for thirteen quality characteristics. The results obtained showed a high variability in kajmak quality. The study applied a mathematical calculation of a single total quality index (TQI) that makes all quality attributes comparable. Based on the obtained results, it was determined that kajmak produced in households had a better TQI, which leads to the conclusion that in terms of kajmak quality, the traditional production method is still superior to the industrial one. The correlation between the examined quality characteristics was investigated using Pearson’s bivariate correlation analysis and principal component analysis (PCA). By applying PCA, four principal components highlighting the most important quality characteristics were extracted. The results of the study suggest that further research on the quality of this valuable dairy product, as well as government support and investment in the small scale dairy sector, could be beneficial.

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Quality of Milk for Cheese Production on Registered Agricultural Holdings in Vojvodina

Cited by 5 publications

References 0 publications

Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese

Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese

Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia

Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak

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